These delightful individual desserts capture all the flavors of classic strawberry shortcake in an airy, creamy mousse form. Layered with fresh strawberries and buttery shortbread crumbs, they're the perfect make-ahead dessert for spring and summer entertaining.
Recipe Details
Ingredients
- 500g fresh strawberries, hulled and diced
- 100g granulated sugar, divided
- 15ml fresh lemon juice
- 7g unflavored gelatin powder
- 60ml warm water
- 480ml heavy cream, divided
- 225g cream cheese, room temperature
- 10ml pure vanilla extract
- 75g powdered sugar
- 150g shortbread cookies, roughly crushed
- 30g unsalted butter, melted
- 8 medium whole strawberries for garnish
- garnish fresh mint leaves for garnish
Instructions
-
In a bowl, combine 500g fresh strawberries with half of the 100g granulated sugar and 15ml fresh lemon juice. Let macerate for 20 minutes, then mash lightly, leaving some chunks. Reserve 120ml (1/2 cup) for garnish.
-
Sprinkle 7g unflavored gelatin powder over 60ml warm water in a small bowl. Let bloom for 5 minutes, then microwave for 15 seconds to dissolve. Set aside to cool slightly.
-
In a small saucepan, heat 120ml (1/2 cup) of 480ml heavy cream until just simmering. Remove from heat and stir in dissolved gelatin until completely combined. Cool for 10 minutes.
-
Beat 225g cream cheese until smooth and fluffy. Add remaining 100g granulated sugar, 10ml pure vanilla extract, and 75g powdered sugar, beating until combined.
-
Gradually add the cooled gelatin mixture to the cream cheese, beating until smooth. Fold in the mashed strawberry mixture.
-
In a separate bowl, whip remaining 480ml heavy cream to soft peaks. Gently fold into the strawberry mixture until just combined.
-
For the crumb layer, combine 150g shortbread cookies with 30g unsalted butter, mixing until evenly moistened.
-
In 8 clear glasses or cups, layer: shortbread crumbs, strawberry mousse, more crumbs, and top with remaining mousse. Refrigerate for at least 3 hours until set.
-
Before serving, top each cup with reserved macerated strawberries, a 8 medium whole strawberries for garnish, and garnish fresh mint leaves for garnish.
Tips
Strawberry Selection: Use ripe, fragrant strawberries for the best flavor. If strawberries are tart, add an extra tablespoon of sugar to the macerated fruit.
Gelatin Success: Ensure gelatin is completely dissolved and cooled before adding to prevent lumps or curdling. If mixture starts to set, gently warm and whisk smooth.
Mousse Texture: Don't overwhip the cream or overmix when folding - this keeps the mousse light and airy. Stop as soon as no white streaks remain.
Make-Ahead Perfect: These actually improve overnight as flavors meld. They can be made up to 2 days ahead and kept covered in the refrigerator.
Shortbread Alternatives: Graham crackers, vanilla wafers, or ladyfingers work well instead of shortbread. Adjust butter as needed for proper binding.
Presentation Tips: Use clear glasses to show off the beautiful layers. For special occasions, pipe the mousse using a pastry bag for more elegant presentation.
Seasonal Variations: Try with raspberries, blueberries, or mixed berries when strawberries aren't in peak season.